Imam Bayildi- Turkish Stuffed Aubergines Recipe
This flavorful vegetarian Turkish dish, known as stuffed imam aubergines, is perfect for a dinner party or evening meal. The aubergines are filled with a mixture of tomatoes, figs, pine nuts, and parsley, then baked to perfection and served with homemade Turkish flatbreads.
Ingredients
Stuffing
- black pepper (to taste)
- 150 grams figs (ready to eat)
- 6 sprig fresh parsley
- 1 whole onions
- 25 grams pine nuts
- salt (to taste)
- 0.25 tbsp tomato puree
- 4 whole tomatoes
- 1 tbsp olive oil
Bread
- 12 grams butter
- 25 ml milk
- 125 grams plain flour
- salt (to taste)
- 0.5 tbsp sesame seeds
- 5 grams caster sugar
- 0.25 tsp dried yeast
- 35 ml yoghurt
Instructions
- mix the flour, sugar and yeast together in a bowl, melt the butter in a small bowl in the microwave, or in a small pan, warm the milk till lukewarm, in a small bowl in the microwave, or in a small pan
- mix the milk butter and yoghurt together, add the milk mixture to the flour mixture, add the salt, mix the ingredients, knead the dough till smooth, leave in a warm place for an hour
- turn the oven down, set the oven to 180C 350F or gas mark 4
- chop the reserved aubergine flesh, heat half the olive oil in the frying pan, quickly fry off the aubergine flesh till golden brown, set a side
- finely chop the figs, wash and chop the tomatoes, peel and chop the onion(s) finely
- heat the remaining oil in the frying pan, Add the onions to the frying pan and cook until soft
- Add the tomatoes, chopped figs, and aubergine flesh, to the frying pan, cook for 10 mins
- wash and finely chop the fresh parsley, add the parsley,tomato puree and pinenuts, to the frying pan, cook for a minute or two, season with salt and pepper
- divide the dough into balls a little bigger than an egg, leave the dough balls to rest for 15 minute, If cooking extra for the freezer cover a baking tray with cling film and place the additional dough balls on the baking tray. Cover with cling film and place in the freezer, switch the grill on, heat a baking tray under the grill
- roll the dough into tear drop shapes, sprinkle with sesame seeds, remove the baking tray from under the grill, place the dough onto the baking tray, place under the grill, cook for 2 minutes, each side or until cook till puffed and golden
Tried this recipe?Let us know how it was!